Friday, January 9, 2009

Kadhaai Murgh

Its been a really long time since I posted a recipe or any other thing,just because I was a bit busy,and under a writer's block, had many things to write about,but still could not find words to frame my thoughts, and very lazy to take pictures and write about it,I swear I was and still am feeling very lethargic,.Anyways, I saw some nice movies during these days, two of which are Ghajini and RNBDJ(rab ne bana di jodi),rnbdj is a timepass, I slept halfway through it,though I am a SRK fan,still these days his movies are becoming boring, no offense to anybody,on the other hand this movie Ghajini is bindaas,I loved it and also it's songs.Previously OSO disappointed me on the other hand Taare zamen par was really good, You know I was once a big SRK fan and hater of Amir Khan, but these days SRK is disappointing with same old type of movies..... I saw Ghajini in Tamil 2 years back,couldnt understand anything though,but that tamil actor was better than Amir.

Coming to the recipe part, the kadhaai chicken is a pakistani speciality,tastes much better than the Shan's kadhai gosh masala,and the only hard work in making this is according to me cutting and frying onions,thats it, other than that you will be done in about 15-25 mins.This recipe was given to me by Shehnaz aunty,who cooks really great pakistani food,I am bugging her to teach me some really nice things that she makes, will definitely post it,if I learn anything.This tastes exactly like the karhaai chicken of karachi darbar(pakistani restaurant chain in dubai),aaah I recently heard a very good news,that this karachi darbar is going to open right below our apartments,I am excited mainly because I can have fresh out of the tandoor, tandoor ki roti........yummmy!
A word of caution is that it uses up a lot of oil for bhoonofying, so a little tough choice for calorie conscious people,but I suppose pakistani food has lot of oil,what I did is,I drained the excess oil before serving, but for boonofying it should be there!

1)Onion 4 medium,thinly sliced.
2)tomato 2 large,roughly chopped
4)chilli powder-1tsp
5)turmeric-1/4 tsp
6)cilantro-a bunch
7)yoghurt-1/2 cup
8)garam masala-2 tsp
9)ginger garlic paste-2 tbsp
10)oil-for deep frying onions
11)chicken-1 whole
12)green chillies-4-5


--Heat oil in kadhaai,deep fry the sliced onions until golden brown colour,take out the onions from kadhaai and drain oil on a paper towel.
--In a blender,put fried onions,tomatoes,green chillies,cilantro,yoghurt ,blend it until a paste is formed.
--Heat oil in a large saucepan or large kadhaai, when it is warm,pt the ginger garlic paste and fry for sometime,then add the blended paste,fry for sometime ,then add red chilli powder,trmeric,salt and garam masala,mix and bhoonofy really well until the oil separates from the gravy.
--drop in the chicken peices into the gravy and add about half a cup of water,mix well and cover the vessel with a lid,and lower the flame,and let chicken cook on low flame for about half an hour or ntill the chicken is tender.
turn off the flame,and let it stand for about 15 mins before serving, serve warm with tandoor ki roti!

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